Blueberry Torte

Blueberry Torte

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Ingredients

  • 2 C flour
  • ½ C Pioneer® Sugar
  • ½ C nuts, finely chopped
  • 1 C butter

Cream Filling:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 C Pioneer® Confectioners Powdered Sugar, sifted
  • 1 LG container Cool Whip®

Blueberry Filling:

  • 1 qt. fresh blueberries
  • ½ – 1 C Pioneer® Sugar
  • 1 tub Cool Whip®

Crust Directions

  1. Preheat oven to 400° F.
  2. Mix together flour, Pioneer® Sugar, nuts and butter. Press into the bottom of a 9 x 13-inch baking pan.
  3. Bake for 15 minutes. Remove and cool. When cool enough to the touch, crumble the mixture and repress firmly in pan.

Cream Filling:

  1. Combine cream cheese, Pioneer® Confectioners Powdered Sugar and Cool Whip® together.
  2. Spread over cooled crumb mixture. Chill until firm.

Blueberry Filling:

  1. Wash berries; drain. Add berries to a medium sauce pan and cook on low heat with Pioneer® Sugar, stirring all the time so they won’t burn. Continue stirring until thick.
  2. Remove from heat and cool. Spread on top of cream cheese mixture.
  3. Top with Cool Whip® covering the berries. May sprinkle a few washed berries on top of cool whip or sprinkle with chopped nuts. Keep in refrigerator until ready to serve.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    light and good